EP0875561B1 - Procédé de préparation des boissons de safran, notamment l'eau-de-vie de safran - Google Patents

Procédé de préparation des boissons de safran, notamment l'eau-de-vie de safran Download PDF

Info

Publication number
EP0875561B1
EP0875561B1 EP98300521A EP98300521A EP0875561B1 EP 0875561 B1 EP0875561 B1 EP 0875561B1 EP 98300521 A EP98300521 A EP 98300521A EP 98300521 A EP98300521 A EP 98300521A EP 0875561 B1 EP0875561 B1 EP 0875561B1
Authority
EP
European Patent Office
Prior art keywords
saffron
liqueur
decoction
flavouring agent
flavoured
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP98300521A
Other languages
German (de)
English (en)
Other versions
EP0875561A3 (fr
EP0875561A2 (fr
Inventor
Arun Dhandhania
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Dhandhania Arun
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0875561A2 publication Critical patent/EP0875561A2/fr
Publication of EP0875561A3 publication Critical patent/EP0875561A3/fr
Application granted granted Critical
Publication of EP0875561B1 publication Critical patent/EP0875561B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

  • the invention relates to a process of preparation of a saffron flavoured beverage and in particular of a liqueur flavoured with saffron.
  • the invention is concerned with the strengthening the flavour of liqueur in beverage based on an admixture of blended Extra Neutral Alcohol and Saffron.
  • Instant tea is generally prepared from extract of black tea leaves followed by concentration if desired by drying. During this operation however a large part of volatile substances responsible for flavour is lost.
  • a process for preparing a saffron flavoured liqueur comprising the preparation of a flavouring agent containing saffron available in nature and capable of strengthening the flavour of the liqueur and characterised by the following steps:
  • the saffron has the strength of 0.4 gms per ml.
  • the decoction mixture may be heated to 80°C, any may then be condensed and cooled to room temperature, and kept for 24 hours at this temperature.
  • the lost volatile substances and flavour can be recovered by condensation and then reincorporation in the liqueur extract.
  • the aforesaid volatile substances have undergone changes which makes them unsuitable for reincorporation. It is possible to add to a beverage a flavouring agent such as saffron.
  • beverage in the context of the invention applies both to liquid reconstitute beverage and also to the extract of the solid before and after drying which means that the flavouring agent may be added before, during and after reconstitution of the liquid beverage by addition of demineralised water.
  • an aromatising agent which contain other substances like natural blended Extra Neutral Alcohol mixture preferably Ethyl alcohol.
  • the liqueur may further contain demineralised water obtained from ordinary water treated with resin so as to get demineralised water which is used in the proportion with the flavouring agent of 1:2.5.
  • demineralised water obtained from ordinary water treated with resin so as to get demineralised water which is used in the proportion with the flavouring agent of 1:2.5.
  • the addition of the blended Extra Neutral Alcohol (E.N.A.) based on the following composition saffron is of 3 parts of Ethyl Alcohol, Demineralised water, 2,5%, Sucrose 1% to 5%.
  • Such quantities are for a blended Extra Neutral Alcohol having a strength in the range of 9% to 54% v/v and a saffron having a strength of 4 gms per ml or as required.
  • flavouring agent compositions such as those which we have just defined but which additionally contains Saffron to give flavour for liqueur already made.
  • flavouring agent in the first embodiment and in fusion of liquid constituent in any concentration, hot or cold is treated with a flavouring agent, saffron as flavouring agent.
  • the flavouring agent may be directly added, where it is a composition its constituents may be added either individually or in combination after which the same procedure can be adopted for a liquid extracts since the flavouring agent is relatively simple and available in nature and which has a special aroma consists of stable, substantially non-volatile substance the increase in temperature during drying it does not have any serious disadvantages.
  • the flavouring agent may contain in addition to saffron another flavouring agent.
  • a further flavouring agent is more preferably sarkara which is added at a ratio of saffron to sarkara of 90 mg to 70 mg.
  • flavouring agent its constituents are added not as such but in solution or emulsion in diluent, the quantity of the flavouring agent may be incorporated being beverage being proportionately very small. It is preferred to use so called food grade diluent for e.g. water and/or any Polar Solvent.
  • the invention thus provides a process of preparation of flavoured beverage containing a flavouring agent capable of strengthening the flavour of the liqueur or beverage in such quantities the liqueur or that beverage contains from 90 mg to 270 mg decoction of saffron based on the weight of the blended Extra Neutral Alcohol further it contains food grade alcohol sucrose and demineralised water as herein described which are heated at 80°C and condensed and cooled at room temperature for 24 hours, so as to transform the Extra Neutral Alcohol into a flavoured beverage/liqueur.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Alcoholic Beverages (AREA)
  • Seasonings (AREA)
  • Fodder In General (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Tea And Coffee (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)

Claims (4)

  1. Procédé pour préparer une liqueur à l'arôme de safran, comprenant la préparation d'un agent aromatisant contenant du safran, disponible à l'état naturel et capable de renforcer l'arôme de la liqueur, et caractérisé par les étapes suivantes consistant à :
    nettoyer le safran ;
    le broyer et/ou le convertir en un sirop de safran distillé à 80°C dans un dispositif de distillation ;
    condenser la décoction d'une liqueur de safran ayant une teneur de 9% à 54% ;
    ensuite refroidir et ajouter cette décoction à de l'eau déminéralisée dans des quantités telles que l'alcool extra neutre mélangé contienne de 90 mg à 270 mg de décoction de safran, sur base du poids de l'alcool extra neutre mélangé par litre de mélange en vrac de la liqueur à l'arôme de safran finale.
  2. Procédé tel que revendiqué dans la revendication 1, comprenant en outre l'étape consistant à ajouter du safran et du sarkara dans l'agent aromatisant.
  3. Procédé tel que revendiqué dans la revendication 1 ou la revendication 2, dans lequel le safran est à une teneur de 0,4 g par ml.
  4. Procédé tel que revendiqué dans l'une quelconque des revendications 1 à 3, caractérisé en ce que le mélange de décoction est chauffé jusqu'à 80°C, est condensé et refroidi jusqu'à la température ambiante, et est maintenu pendant 24 heures à cette température.
EP98300521A 1997-04-11 1998-01-26 Procédé de préparation des boissons de safran, notamment l'eau-de-vie de safran Expired - Lifetime EP0875561B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US83705797A 1997-04-11 1997-04-11
US837057 1997-04-11

Publications (3)

Publication Number Publication Date
EP0875561A2 EP0875561A2 (fr) 1998-11-04
EP0875561A3 EP0875561A3 (fr) 1999-09-08
EP0875561B1 true EP0875561B1 (fr) 2004-01-02

Family

ID=25273397

Family Applications (1)

Application Number Title Priority Date Filing Date
EP98300521A Expired - Lifetime EP0875561B1 (fr) 1997-04-11 1998-01-26 Procédé de préparation des boissons de safran, notamment l'eau-de-vie de safran

Country Status (4)

Country Link
EP (1) EP0875561B1 (fr)
AT (1) ATE257172T1 (fr)
DE (1) DE69820810T2 (fr)
ES (1) ES2328092T3 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101511989B (zh) * 2006-09-26 2012-05-23 莱特纳什商业私营有限责任公司 用于制备藏红花奶油甜酒的方法

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2152896B1 (es) * 1999-07-07 2001-09-01 Garcia Carlos Gonzalez Licor elaborado a partir de sustancias naturales.
WO2004056201A1 (fr) * 2002-12-19 2004-07-08 Council Of Scientific And Industrial Research Procede de preparation d'un concentre d'arome et de pigments de safran
EP4331372A1 (fr) 2022-09-02 2024-03-06 Justus-Liebig-Universität Gießen Préparation de boissons à partir de sous-produits de plantes aromatiques

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE7812896L (sv) * 1978-01-13 1979-07-14 Hoffmann La Roche Fergningspreparat
FR2593030A1 (fr) * 1986-01-20 1987-07-24 Gestin Remy Boisson desalterante.
SU1745125A3 (ru) * 1991-12-19 1992-06-30 Всесоюзный Научно-Исследовательский Институт Пищевой Биотехнологии Российской Академии Сельскохозяйственных Наук, Г.Москва Способ производства водки особой
JP2666039B2 (ja) * 1993-08-30 1997-10-22 正和薬品株式会社 脳機能改善剤
JPH07135936A (ja) * 1993-11-17 1995-05-30 Yoshihide Hagiwara サフラン飲料

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101511989B (zh) * 2006-09-26 2012-05-23 莱特纳什商业私营有限责任公司 用于制备藏红花奶油甜酒的方法
AU2006348855B2 (en) * 2006-09-26 2014-04-03 Ratnesh Enterprises Pvt., Ltd Process for preparation of saffron cream liqueur

Also Published As

Publication number Publication date
EP0875561A3 (fr) 1999-09-08
EP0875561A2 (fr) 1998-11-04
ES2328092T3 (es) 2009-11-06
DE69820810D1 (de) 2004-02-05
DE69820810T2 (de) 2005-04-07
ATE257172T1 (de) 2004-01-15

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